Try this Potato, Corn, And Cherry Tomato Salad with Basil Dressing recipe, or contribute your own.
Suggest a better descriptionIn a blender or food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste until the dressing is emulsified. In a large saucepan combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 minutes, or until they are tender. Drain the potatoes, let them cool, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently. Serves 8. Gourmet July 1993
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Serving Size: 1 Serving (1394g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1034 | ||
Calories from Fat: 258 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.6g | 38 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 68.8mg | 2 % | |
Potassium 5177.6mg | 136 % | |
Total Carbohydrate 180.5g | 53 % | |
Dietary Fiber 19.4g | 77 % | |
Sugars, other 161.1g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1034
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